Italian Eggplant Casserole
- SERVES
- 8
- COOK TIME
- 1 Hr
Bring the flavors of Italy into your kitchen with our delicious Italian Eggplant Casserole! This recipe is a healthier, lighter version of it's original counter part. With all the yummy flavors and amazing textures, you're going to find it hard to believe it's made for a diabetic-friendly lifestyle! This is a perfect any-time dinner that you can cook up for the whole family.
What You'll Need
- 1 (1-pound) eggplant, peeled, cubed
- 1/2 cup seasoned bread crumbs, divided
- 1/2 cup liquid egg substitute
- 1/2 teaspoon garlic powder
- 1/4 teaspoon Italian seasoning
- 1/8 teaspoon black pepper
- 1/8 teaspoon salt
- 2 tomatoes, sliced
What to Do
- In a soup pot, bring 2 inches water to a boil. Add eggplant and cook 20-30 minutes covered until soft; drain.
- Preheat oven to 350 degrees F. Coat a 9-inch-square baking dish with cooking spray.
- In a medium bowl, mash eggplant with a fork. Stir in 1/4 cup bread crumbs, the egg substitute, Italian seasoning, garlic, salt, and pepper.
- Spread eggplant mixture in prepared baking dish and top with tomato slices. Sprinkle tomatoes with remaining bread crumbs and coat with cooking spray.
- Bake 25 to 30 minutes, or until tomatoes are tender and brown around edges.
Before You Start Cooking!
- TIP: For some added pizzazz, in a skillet over medium heat, cook and stir 1/3 cup chopped onion and 2 minced garlic cloves until onion is tender. Stir into eggplant mixture, then bake.
- If you like this recipe, be sure to check out the rest of our collection of easy casserole recipes for more mouthwatering goodness!
- Fun Fact!
- Eggplant is not a vegetable, but actually considered a berry! It's also related to the tomato. No wonder they go so well together in recipes!